Pecan Rolls
These Pecan Rolls are unbelievably easy to make yet taste like they were crafted in a high-end bakery. Indulging in these delicious treats feels like a moment of pure bliss, and you won’t believe how easily they come together. Perfect for brunch, dessert, or just a sweet pick-me-up.
Servings 12
Ingredients
For the dough
- 1 cup (240 ml) whole milk, warmed to 105°F
- 2 ¼ teaspoons active dry yeast
- ⅓ cup (75 g) unsalted butter, melted
- ⅓ cup (66 g) granulated sugar
- ¼ cup (60 g) sour cream
- 1 large egg
- 4 cups (520 g) all-purpose flour, divided
- 1 teaspoon salt
For the Filling
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- ½ cup (113 g) unsalted butter, softened
- 1 cup (113 g) pecan halves, chopped
- 1 large egg, lightly beaten
Instructions
Make the dough
- In a medium bowl, combine the milk with yeast and let stand until the mixture is foamy, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir the melted butter, sugar, sour cream, and egg together.
- In a large bowl, whisk 3 ⅔ cups (476 grams) flour and salt. Stir half the flour mixture into the butter mixture. With the mixer on low speed, add the yeast mixture, beating just until combined. Beat in the remaining flour mixture.
- Switch to the dough hook attachment, and beat at medium speed until smooth and elastic, about 4 minutes. Add the remaining ⅓ cup (43 grams) flour if needed. The dough should not be sticky.
- Spray a large bowl with cooking spray and place the dough in the bowl, turning to grease the top. Loosely cover and let rise in a warm place until doubled in size, about 1 hour.
- Spray 2 (6 cup) jumbo muffin pans with cooking spray.
- Gently punch down the dough, recover and let stand for 5 minutes.
- Turn the dough out onto a lightly floured surface and roll into a 20x10 inch rectangle.
Make the filling
- Combine the brown sugar and cinnamon. Spread the butter over the dough, leaving a ½ inch border on one long side. Sprinkle the sugar mixture and pecans over the butter. Brush the egg over the side of the dough without filling.
- Starting with one long side, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 12 rolls.
- Place in prepared muffin cups and let rise in a warm place until dough has risen to just below the rim of the muffin cups, about 30 minutes.
- Preheat the oven to 350°F.
- Bake for about 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
Notes
Rolls will keep for up to 4 days stored in an airtight container at room temperature.